Red Onion & Sage Focaccia (bread Machine)

Total Time
2hrs 20mins
Prep 2 hrs
Cook 20 mins

This comes from a great cookbook I've had for awhile, "Bread Machine, how to cook and prepare the perfect loaf" by Jennifer Shapter. This was the best focaccia I've ever had, and I can't wait to make it again. It tastes great with some lightly salted & peppered olive oil. NOTE: I used dried sage, and it came out just fine. Preparation time is the time it takes in the bread machine, plus rising time, plus time for prepping.

Ingredients Nutrition

Directions

  1. Pour the water and oil into the bread pan.
  2. Reverse the order in which you add the wet and dry ingredients if necessary.
  3. Sprinkle the flour over, ensuring that it covers the liquid.
  4. Add the salt and sugar in separate corners.
  5. Make a shallow indentation in the flour and add the yeast.
  6. Set the bread machine to the dough setting.
  7. If our machine has a choice of settings, use the basic or pizza dough setting.
  8. Press Start.
  9. Lightly oil a 10-11 inch shallow round cake pan or pizza pan.
  10. When the cycle has finished, remove the dough from the pan and place it on a surface lightly dusted with flour.
  11. Punch the dough down and flatten it slightly.
  12. Sprinkle over the sage and red onion and knead it gently to incorporate.
  13. Shape the dough into a ball, flatten it, then roll it into a round of about 10-11 inches.
  14. Place in the prepared pan.
  15. Cover with oiled plastic wrap and let rise in a warm place for 20 minutes.
  16. Meanwhile, preheat the oven to 400°F Uncover the risen focaccia, and using your fingertips, poke the dough to make deep dimples over the surface.
  17. Cover and let rise for 10-15 minutes, or until the dough has doubled in bulk.
  18. Drizzle the olive oil over and sprinkle with the onion, sage leaves, sea salt and black pepper.
  19. Bake for 20-25 minutes, or until golden.
  20. Turn out onto a wire rack to cool slightly.
  21. Serve warm.
Most Helpful

This is excellent focaccia and very easy to make. We are having it tonight with Paula G.'s Portuguese Kale Soup. Thanks for posting. I am moving it to my Tried and True file. (I live down the road from you in Plano. Welcome to Texas!)

TXOLDHAM November 04, 2007

I was looking for a recipe to use the fresh sage I'd picked at a local pick-your-own farm and this fit the bill nicely. It didn't rise as much as I expected it to, but maybe the yeast was a little old. I sprinkled some rosemary on the outside along with the other seasonings. It made delicious sandwiches with brie, roasted red peppers and carmelized onions.

Sonata May 26, 2006